Risotto and Prosciutto Pesto Chicken

• Meringue Tarts with Marmalade and Strawberries
• Parmesan, Parsley and Pea Risotto
• Pesto Stuffed Chicken Wrapped in Prosciutto

Meringue Tarts with Marmalade and Strawberries

Yield: 4

Ease of Preparation: Easy

Ingredients:

Meringue Tarts

• 4 x egg whites
• 1 tsp vanilla extract
• Pinch cream of tartar
• 1 cup sugar

Kumquat Marmalade

• 3 cups kumquats
• 1 cup sugar
• 1 cup orange juice

Directions:

Meringue Tarts

1. Preheat oven to 275°F.
2. Line baking sheet with parchment paper.
3. Whip egg whites and vanilla with a hand beater or stand-up mixer until they reach soft peaks.
4. Add cream of tartar and then start adding the sugar, one-quarter cup at a time and continue to whip until the whites form stiff peaks.
5. Spoon the meringue into a large Ziploc bag, or a piping bag and cut off one corner.
6. Pipe 4-inch round 'nests' onto the prepared baking sheet.
7. Put in oven and bake until meringue is dry and slightly golden, while still soft in the center, about 1 hour.
8. Let the meringues cool then top with your favourite marmalade, jam or jelly and fresh fruit.
9. Try using homemade kumquat marmalade with sliced strawberries!

Kumquat Marmalade

1. Cut kumquats in half and remove seeds.
2. Place in a medium saucepan and add sugar and orange juice.
3. Bring to a simmer and continue cooking until the mixture reduces and thickens.
4. Pour into a clean jar and store in the refrigerator.

Parmesan, Parsley and Pea Risotto

Yield: 4

Ease of Preparation: Easy

Ingredients:

Parmesan, Parsley and Pea Risotto

• 8 cups chicken stock
• 3 x onions, peeled and chopped
• 3 tbsp olive oil
• 4 cloves garlic, peeled and minced
• 2 cups Arborio rice
• 1 cup white wine
• 1 cup frozen peas
• 1 bunch chopped parsley
• 1 cup grated Grana Padano Parmesan cheese
• Salt and pepper

Directions:

Parmesan, Parsley and Pea Risotto

1. Heat chicken stock in a saucepan.
2. In another medium saucepan, sauté the onions with the olive oil over medium high heat until softened.
3. Add garlic and Arborio rice and stir until the grains are well coated with oil and slightly toasted, about 3 minutes.
4. Add wine.
5. Stir until the wine has been absorbed by the rice.
6. Begin adding the heated stock, one ladle-full at a time, allowing it to be absorbed by the rice, before adding more.
7. Continue adding stock, stirring frequently until the risotto is tender and creamy.
8. Season with salt and pepper and add peas, parsley and cheese. Stir well.

Pesto Stuffed Chicken Wrapped in Prosciutto

Yield: 4

Ease of Preparation: Easy.

Ingredients:

The Pesto

• 1 bunch large bunch fresh basil
• 1 cup pine nuts
• 1 cup grated Parmesan cheese
• Salt
• Olive oil

The Chicken

• 4 x boneless, skinless chicken breasts
• 8 slices prosciutto

Directions:

The Pesto

1. Puree the basil, pine nuts, cheese and olive oil in a food processor.
2. Season to taste with salt.

The Chicken

1. Preheat oven to 375°F.
2. Lay 2 slices of the prosciutto flat onto a work surface, overlapping them slightly along their long edge, to form a large rectangle.
3. Place a chicken breast lengthwise at the short end and slit it open along one side to create a wide pocket. Spoon in some of the pesto and then wrap the prosciutto neatly around it. Repeat for the other 3 breasts.
4. Place on a baking sheet, seam side down and bake until golden and cooked through, about 15 minutes.

1. Lay 2 slices of the prosciutto flat onto a work surface, overlapping them slightly along their long edge, to form a large rectangle.
2. Place a chicken breast lengthwise at the short end and slit it open along one side to create a wide pocket.
3. Spoon in some of the pesto and then wrap the prosciutto neatly around it.
4. Repeat for the other 3 breasts.

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